Skip to main content

Sausage Rolls

These savory Sausage Rolls make the perfect party food or appetizer! Lightly seasoned ground sausage is rolled up into a flaky puff pastry, sliced, and baked until golden brown. Serve it for a light meal or set out a tray on a party table for everyone to enjoy!

This recipe is based on the recipe for classic British sausage rolls, which is made with a hearty egg and meat filling baked inside a delicious puff pastry crust until perfectly golden. Sausage rolls are easy to customize and are so good hot or cold, which makes them a great versatile snack.


Sausage rolls aren’t particularly popular snacks here in the United States, as we have our own favorite party snacks like meatballsdeviled eggs, and stuffed mushrooms. But after making these tasty little snacks rolled up in that buttery, flaky pastry, I think these really need to be part of every party tray! So good!

Ingredients for Sausage Rolls

While you can buy seasoned sausage filling at the grocery store, we’re going to make our own filling that tastes so much better. Here’s what you need to make these sausage bites:

1 store-bought puff pastry sheet (1/2 of a package), thawed

1 tablespoon olive oil

½ cup minced onion

1 clove garlic, minced

½ pound ground pork sausage (see note below)

1 teaspoon fennel seeds (optional- reduce or omit if you’re not a fennel fan)

½ teaspoon ground thyme

¼ teaspoon kosher salt

Pinch of nutmeg

Black pepper to taste

2 large eggs, divided

Note: If you can’t find ground pork sausage, you can use fresh sausage links. Just remove the meat from the casings before using.

How to make Sausage Bites

This homemade sausage rolls recipe is simple to make, I promise. We mix the meat with seasonings, fill the puff pastry, roll it, slice it, and bake it! The hard part is not eating too many at once and saving some for everyone else!

Hopefully, you’ve thawed your puff pastry sheet. If not, do it now while preparing everything else.

Preheat the oven to 400 degrees and prepare a large baking sheet by lining it with parchment paper.

Lightly flour a separate sheet of parchment, then place the sheet of puff pastry onto it. Roll it out gently into a 12×9-inch rectangle and cut it into three 3-inch strips. Set this aside for now.

Make the Filling

In a small skillet, warm the olive oil over medium heat. Add the onion and garlic (NOT the sausage!) and sauté until soft and they begin to brown (about 5 minutes).

In a large bowl, beat one of the eggs. Add the ground pork, fennel seeds, thyme, salt, nutmeg, pepper, and cooked onion and garlic. Mix everything together with a wooden spoon, or even dig in with your hands! I use gloves to do this as it makes the mixing and clean up SO much easier.

Beat the other egg in a small bowl to use for egg wash.

Assemble the Rolls

Divide the sausage mixture into thirds. Place portions of the dough into the middle of each strip, and form into a log the length of the pastry dough. Use a pastry brush to lightly brush the beaten egg on the edges of the pastry around the sausage.

Roll up the filling in the dough, sealing the long edge together, and turn the roll over so the seam is on the bottom.

Place the logs on a separate parchment-lined baking tray and brush the logs with the egg wash.

This next step is optional, but super helpful. Refrigerate for 30 minutes. It just makes the slicing in the next step easier, and I encourage you to do so, but you can skip this if you’re pressed for time.

Use a sharp knife to cut each roll into 12 equal portions about 1 inch wide and place them on the prepared baking sheet in a single layer with the seam side down. Bake for 15-20 minutes until golden brown and the sausage is completely cooked through. You can make larger rolls, but they will need a longer baking time.

Remove them from the oven and transfer the sausage rolls to wire racks to cool for about 10 minutes as the centers will be very hot. Serve with a dipping sauce and enjoy! We like to use a honey mustard dressing.

It will seem like there won’t be enough filling, but believe me, there is.

You will not be able to free-form the filling into a log before placing it onto the dough because it will be too wet. Instead, divide the dough into thirds and place portions of it along the middle of the puff pastry, forming it into one long line as seen in the process photo above.

It may be frustrating sealing the rolls, so I find it easiest to seal one of the edges and then squeeze the dough together about every two inches. After doing that, I go back and close up the entire roll. Also, at times, it may be necessary to press the filling in as some may escape through the seals.

After closing, transfer the rolls seam side down, to a baking sheet lined with a sheet of parchment, and brush with egg. Then refrigerate for 30 minutes before slicing. Trust me, they will slice much more easily if the dough isn’t at room temperature.

If you’re concerned about the smaller rolls not being closed enough and that they’ll fall apart while they bake, don’t be. Occasionally, I’ll have some unravel as I transfer them to the final baking sheet, or not stick together because the filling has come through, but I just tuck the dough underneath as best I can. Surprisingly enough, there haven’t been any that fail to stay together or not look presentable. Just make sure that you place the seam side down on the baking sheet before they are put into the oven.

Sausage Roll ​Recipe Variations

Vegetables: Lots of people include finely chopped veggies in their sausage rolls. You can use chopped peppers, onions, spinach, or any other favorite vegetables. Sauté them in oil until soft before adding them to the sausage mixture. However, you’ll only be able to add a couple tablespoons at the most otherwise there will be too much filling and you’ll become frustrated that you won’t be able to close the rolls as well.

Substitute sage for fennel for a different flavor.

You can use onion powder instead of minced onion if you like the taste but not the texture.

Use ground beef instead of ground sausage.

Mix in some salty chopped bacon!


Can you make Sausage Bites ahead of time?

These are a great make-ahead snack! Follow the recipe as directed through slicing. Place the unbaked sausage rolls onto a baking sheet, then cover and freeze until firm. Transfer the frozen slices to a freezer bag and store them for up to 1-2 months.

When you’re ready to bake them, heat the oven to 400 degrees F and bake the frozen slices on a baking sheet for about 20-25 minutes until golden brown and cooked through. If frozen, they will need the extra time to cook.
You can also thaw them overnight in the refrigerator before baking the next day, too.

How do I store leftover Sausage rolls?

Leftover baked pastries can be stored in the refrigerator in an airtight container. Eat these mini sausage rolls cold or warm them slightly in the microwave.

Can you freeze baked puff pastry sausage bites?

Yes, you can freeze these appetizers! Once they cool to room temperature, transfer them to a freezer bag and freeze for 1-2 months. You can thaw them in the fridge overnight or reheat them in a 400-degree oven for 15-20 minutes.

Dipping Sauce for Sausage Rolls

I like to serve this sausage appetizer with Ken’s Honey Mustard Dressing or another honey mustard sauce.

Are You Looking for Easy Appetizers?

Some of our most popular recipes are perfect for parties or for game day quick snacks:

These Cranberry Brie Bites are the perfect appetizer for your holiday parties! They are the perfect combination of creamy and salty with a subtle burst of tart cranberry sauce over rich brie cheese.

Sausage Balls made with Bisquick are one of the easiest appetizers ever! These cheesy, meaty morsels take just a few minutes to assemble.

Cranberry Pecan Goat Cheese Bites: Picture this: creamy goat cheese infused with a hint of tanginess, rolled in a crunchy coating of crushed pecans and a burst of sweetness from dried cranberries, drizzled with a balsamic reduction. 

These Pepperoni Pizza Pinwheels are a quick and easy, family-friendly recipe that can be modified to suit any taste buds! 

Combine premade crescent rolls and a filling made from scratch to get deliciously savory Taco Pockets! They make the perfect appetizer for Game Day, a potluck, or when you’re feeding a large crowd! 

Bacon Ranch Crackers are an easy snack packed with zesty cheesy flavor! Cheese Ritz Bits are oven-baked with ranch seasoning and bacon bits in this 30-minute recipe. This is a great recipe for movie nights and the perfect appetizer for your upcoming game days!

These Cranberry Meatballs couldn’t be an easier appetizer. Made and kept warm in the slow cooker for serving, frozen meatballs are combined with cranberry sauce, chili sauce, brown sugar and some Worcestershire. There’s so much flavor in each bite, that they’re usually the first thing to disappear.



Keep an eye out for more of my easy recipes each week!


Sausage Rolls

Savory Sausage Rolls make the perfect party food or appetizer! Lightly seasoned ground sausage rolled in flaky puff pastry can be served as a light meal or for a finger food at your next get together.
Course Appetizer
Cuisine American
Keyword Sausage Rolls
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Refrigeration 30 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 36 servings
Calories 65kcal
Author Lynne Feifer


1 sheet puff pastry 1/2 of a 17.3 ounce package1 tablespoon olive oil½ cup minced onion1 clove garlic minced½ pound ground pork sausage see note1 teaspoon fennel seeds can be decreased to ½ teaspoon or omitted entirely½ teaspoon ground thyme¼ teasoon kosher saltpinch of nutmegpepper to taste2 large eggs divided


Thaw one sheet of puff pastry according to package directions.
Preheat oven to 400°F, and prepare a large baking sheet by lining it with parchment.
Place the puff pastry onto a lightly floured piece of parchment. With a rolling pin, gently roll the pastry into a rectangle that measures 12 X 9-inches and cut into (3) 3-inch strips.
In a small skillet, warm the olive oil over medium heat. Add the onion and garlic and saute until soft and starts to brown, about 5 minutes. You WILL NOT be cooking the sausage here, just the onion and garlic.
In a large mixing bowl, beat one of the eggs. Add the pork, fennel seeds, thyme, salt, nutmeg, pepper, cooked onion and garlic. Mix everything together. I find it easiest to do this with my hands covered in gloves.
Divide the pork filling into thirds and place portions of the filling along the middle of the dough, shaping each into a long log the length of the pastry. In a small bowl, lightly beat the other egg, and with a pastry brush, brush the egg on the edges of the pastry around the sausage.
Roll up the filling in the dough, sealing the long edges together and turn the roll over so that the seam side is down. Place rolls onto a separate baking sheet lined with parchment, and brush the rolls with the remaining egg wash.
Refrigerate for 30 minutes. Refrigeration is not necessary, but it will make slicing easier.
Cut each roll into 12 1-inch slices and place onto the prepared baking sheet with the seam side down.
Bake for 15 minutes, until golden and sausage is completely cooked through.


If you are unable to find ground pork sausage, you can use sausage links and just remove the meat from the casings.
Please read the post for more tips on assembling the rolls.


Serving: 1serving | Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg

The post Sausage Rolls appeared first on 365 Days of Baking.

Leave a Reply

Your email address will not be published.